Recent @SushiSwap Youtube AMA Summary Thread.
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This lunch is 500 yen ($4.80) at Sukiya, a Japanese fast food restaurant which belongs to a category with about three big competitors.

I love the aesthetics of this category and they’re under remarked upon.

I think people underestimate QSRs in terms of social utility, but Sukiya et al describe themselves as mission-oriented enterprises. I believe this is largely sincere, and goes back to the 60s and 70s, when the clientele was primarily manual laborers who had migrated to work.

Japan was not a rich nation at the time, and day laborers in particular were both unlikely to be able to cook for themselves and unlikely to have much of a food budget, and so the chains sprung up offering an honest-to-goodness cooked meal delivered in under a minute for cheap.

This heritage continued over the years, even after Japan became a much more wealthy nation, and these chains function as social support and dignity for folks in diminished circumstances.

They also are a wee bit of a cartel, and I appreciate the aesthetics of the cartel:

Back when I was first in Japan, in the mid 2000s, there was an increase in the price of beef.

And the heads of the three chains got together, and decided that the price of the basic beef bowl needed to increase, but given the economic circumstances how could they hold the line.

Okay, last night’s gnocchi recipe in one single Instant pot:
You’re gonna need gnocchi. I happened to have some that I rolled a while back, hanging out in the freezer. It’s cold mashed potatoes, flour, egg. Simple. But also, store bought is FINE!

Boil them JUST until they float. That’s, like, long enough to get out the rest of what you’ll need.

When the little potato dumplins float, scoop then out gently with a wire strainer like this one, and place them in a colander you’ve sprayed with cooking spray. They are sticky.

Pour out the gnocchi water except dor about the last cup and a half, the really cloudy bit. Set it aside. I use a yeti tumbler so it stays hot. You’ll need it later.

Don’t mistake ‘tater water for a hot beverage, though.

Get your instant pot back on the low-low setting, and put in a goodly-but-not-scary amount of butter. In this case, a teaspoon. Then another teaspoon of duck fat. (Or just a bigger scoop of butter if you don’t have duck fat).

The duck fat I used is from Fatworks:

To that, add a cup of whole milk, or if you’re me, a cup of 2%, and a hearty splash of half and half otherwise intended for your coffee creamer.

Now comes the thawed drained spinach. You want to press out all the green-brown water, and plop that whole block in:

UP food thread-

Tundey kebab

Lucknowi biryani

Tehri - awadhi cuisine

Nargisi kofta- awadhi cuisine

THREAD 2 -LARGE INVESTORS

The #vegan option promises a new market horizon to a corporate system in need of expansion. In addition to novel product lines developed by transnational companies, business operations are launched as ambitious tech #startups.

#SiliconValley & other large investors are attracted in support of a model that will activate supply chains, market speculations, & trade wars over what are expected to be the resources of the future.

Financial #speculation has become key to overcome the stagnation tendencies of global markets. Global money management can be narrowed down to some 17 financial giants, collectively managing >$40 trillion in a self-invested network of interlocking capital.

This evolution is bound to come with geopolitical implications related to resource control & international trade, triggering interest of global power centers (e.g. @CFR_org). For instance, most of what goes into vegan burgers is now produced by #China.

Many wish to conquer that same space. The Canadian company Verdient is intending to become North America's largest organic pea protein plant.

We all need a lift & a distraction. This calls for a recipe.

Chicken with Preserved Lemon and Olives

Few ingredients, easy to throw together, this flavorful dish tastes as good as it looks.

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INGREDIENTS

1 preserved lemon
1 fresh lemon for finely grated zest (optional) & 2 tablespoons juice
@ 6 tablespoons (40 grams) flour seasoned with salt & pepper
1 chicken cut in pieces or 2 leg/thigh sections & 2 breasts
A few tablespoons olive oil

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1 onion, trimmed, peeled, chopped
1 garlic clove, peeled & chopped
½ cup green olives, soaked in cold water for about an hour
½ cup (125 ml) water
Salt & freshly ground black pepper

Cut the preserved lemon in half & then each half in 2 or 4 wedges. Set aside.

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Finely grate the zest from the fresh lemon, if using (the zest is optional for a more lemony flavor) & then squeeze the lemon for 2 tablespoons juice. Set aside.

The olives should be soaking in water.

Place the seasoned flour in a plate or wide shallow soup bowl.

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Pat the chicken pieces clean & dry.

Place a few tablespoons olive oil in a large, heavy pot with a lid & heat over medium to medium-high heat. When the oil is hot and a few drops of water spritzed onto the oil sizzle, dredge the chicken pieces in the seasoned flour,

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